Start by cooking 1.5 lb of beets using either the roasting method at 400°F for about 1 hour or boiling them for 20-30 minutes until they're tender. Once cooked, peel and slice the beets into thin rounds or wedges. Set the beets aside to cool while you prepare the other ingredients.

In a small bowl, combine the sliced cooked beets with 1 tablespoon of olive oil and 1 tablespoon of honey. Toss gently to coat the beets evenly.

In a mason jar or a small bowl, add ⅓ cup of extra virgin olive oil, 3 tablespoons of Dijon mustard, 2 tablespoons of honey, and 2 tablespoons of freshly squeezed lemon juice. Seal the jar and shake vigorously or whisk the ingredients together.

Select individual serving bowls and layer 5 oz of baby spinach as the base. On top of the spinach, evenly distribute the segmented mandarin oranges, sliced red onion, and toasted pine nuts.

Carefully top each salad with the honey-coated beets, ensuring they're spread out. Crumble 4 oz of feta cheese over the top.

Finally, drizzle the prepared honey-mustard lemon dressing over each salad. Toss gently to combine the flavors.